"Fruit brandy Fruit brandy or fruit spirit is a distilled beverage produced from mash, juice, wine or residues of edible fruits. The term covers a broad class of spirits produced across the world, and typically excludes beverages made from grapes, which are referred to as plain brandy (when made from distillation from wine) or pomace brandy (when made directly from grape pomace). Apples, pears, apricots, plums and cherries are the most commonly used fruits. According to a legal definition in the United States, a ""fruit brandy"" is distilled ""solely from the fermented juice or mash of whole, sound, ripe fruit,"
"Kirsch A kirschwasser (, ; , German for ""cherry water"") or kirsch is a clear, colorless fruit brandy traditionally made from double distillation of morello cherries, a dark-colored cultivar of the sour cherry. However, it is now also made from other kinds of cherries. The cherries are fermented completely, including their stones. Unlike cherry liqueurs and cherry brandies, kirschwasser is not sweet. The best kirschwassers have a refined taste with subtle flavors of cherry and a slight bitter-almond taste that derives from the cherry seeds. Kirschwasser is usually imbibed neat. It is traditionally served cold in a very small glass"
"named after their region of origin and base ingredients. For example: ""Schwarzwälder Kirschwasser"" (cherry spirit of the Black Forest), ""Framboise d'Alsace"" (raspberry of Alsace), ""Aprikot dell'Alto Adige"" (apricot of South Tyrol), etc. They are often regulated more strictly than generic fruit spirits; other than limiting their region of origin, restrictions may include fruit variants, mashing and fermenting technology, distilling apparatus, barrel aging, etc. Among the better known fruit brandies are: Fruit brandy Fruit brandy or fruit spirit is a distilled beverage produced from mash, juice, wine or residues of edible fruits. The term covers a broad class of spirits produced"
"downy pedicels. The fruit is a freestone drupe. It is less round than other plums, its ends are more pointed and the groove is less pronounced. The red-brown wood is used in fine cabinetry. The fruit, which ripens in August and September in the Northern Hemisphere, is a popular seasonal table fruit. Zwetschgen hold their form well at oven temperatures and are much used in baking, for example in tarts such as ""quetschentaart"" and ""zwetschgenkuchen"". Zwetschgen are the sole ingredient in the traditional ""powidl"" jam of Austria and the Czech Republic, and the main ingredient in ""schmootsch"", a similar but"
"sometimes used, such as rum, which is common in Austrian recipes. In India, Black Forest gateau is generally prepared without alcohol. German law mandates that kirschwasser must be present in the cake for it to be labelled a ""Schwarzwälder Kirschtorte"". The dessert is not directly named after the Black Forest mountain range in south-western Germany but from the speciality liquor of that region, known as ""Schwarzwälder Kirsch(wasser)"" and distilled from tart cherries. This is the ingredient, with its distinctive cherry pit flavour and alcoholic content, that gives the dessert its flavour. Cherries, cream, and Kirschwasser were first combined in the"
"grain-based. The main kinds of fruit used for German schnapps are apples, pears, plums, cherries, and apricots. Fruits other than these five are rarely used. Apples are used along with pears to make ""Obstwasser"" (fruit water); pears are used to produce Poire Williams (""Williamsbirne"", William's pear); several types of plums make """" (plum water); cherries make ""Kirschwasser"" (cherry water); and apricots are used to make Austrian ""Marillenschnaps"" (apricot brandy). A raspberry-flavored spirit called ""Himbeergeist"" (raspberry spirit) is also referred to as ""schnapps"", although it is not an ""Obstler"". Instead, it is an infusion of macerated fresh berries in neutral spirits,"
"Zwetschge The zwetschge (; ""Prunus domestica"" subsp. ""domestica"") is a fruit-bearing tree, or its fruit. It is a subspecies of the plum ""Prunus domestica"". The freestone fruit is similar to, but distinct from, the clingstone damson (""Prunus domestica"" subsp. ""insititia"") and is especially popular in Central Europe. The word ""zwetschge"", plural ""zwetschgen"", is from the German. Variants of the word include: ""Quetsch(e)"" (Lorraine, Alsace, Luxembourg, and regionally in Germany); ""Zwetschke"" (regionally in Austria); and ""Zwetsche"" (regionally in Germany). These names, like ""damson"", are thought ultimately to derive from postulated Vulgar Latin *""davascena"", altered from ""damascena"", meaning ""of Damascus"", reflexes of"
"towns Schlitz (90%) and Hünfeld (10%). The total assets for the year 2011 amounted to 1,223,422 euros. In the profit and loss account of the profit is reported at 70360.04 euros. Overall, the distillery produces 35 different spirits, in addition to the Schlitzer Burgen-Kümmel, liqueurs, fruit liqueurs, cordials, fine fruit brandies and whiskeys are produced and internationally distributed, among other things, under the brands of Feinbitter, Schwarzwilderer, Bruder Bernhard, Rhönwurz and bitters Boonekamp. For this herbs and mostly local fruits such as blackthorn, blueberry, lemon, cassis, Woodruff, raspberry, cherry and orange are used. The products have been awarded by the"
"Korn (liquor) Korn (from German, ""grain"", ""Brit."" ""corn"") also known as Kornbrand or Kornbranntwein (English: ""grain brandy"" or ""grain spirit""), is a German colorless distilled beverage produced from fermented cereal grain seed. In the production of ""Korn"" only the cereal grain types rye, wheat, barley, oat and buckwheat are permissible. Most of the production is based on rye or wheat; barley and buckwheat are rarely used. Barley is mainly used to obtain the required malt for the brewing process. The addition of food color, flavorings, or sweeteners is not permitted. Korn differs from vodka in that it is distilled to"
"barrels or in earthenware vessels.' In France and in English-speaking countries, clear fruit brandies are known as ""eaux de vie"". The European Union sets a minimum of 37.5% ABV (75 proof) for products of this kind; kirschwasser typically has an alcohol content of 40%–50% ABV (80–100 proof). About 10 kilograms (22 pounds) of cherries go into the making of a 750 ml bottle of kirschwasser. Kirsch is sometimes used in Swiss fondue and in some cakes, such as the Zuger Kirschtorte. It is also commonly used in the dessert cherries jubilee. It is used in traditional German ""Schwarzwälder Kirschtorte"" (Black"
"Germany that have also indicated the positive effect of brottrunk on the immune system, the skin, the digestive system and other health related issues Brottrunk Brottrunk (literally meaning ""bread drink"" in German) is a fermented grain beverage similar to bread kvass, made in Germany from bread. The bread is baked from biodynamically grown grains. This bread is then fermented in a proprietary month-long process. Then, without further processing, the liquid is bottled. First marketed in 1981 by master baker Wilhelm Kanne, this non-alcoholic probiotic beverage is distributed as ""Kanne Brottrunk"" in Germany and in several European countries. Brottrunk contains live"
"Carolina released Son of a Peach Wheat Ale in 2009 which is made with peaches added during the fermentation process. Früli is a Belgian fruit beer made from 70% wheat beer and 30% fruit juice. Anheuser-Busch brews ""Tequiza"", a beer flavoured with tequila from blue agave nectar. Desperados is a tequila-flavoured beer popular among German and French youth. Pumpkin-flavoured beers are brewed seasonally in the autumn in North America. An example, Pumking, is produced by Southern Tier Brewing Company. Chile pepper is used to flavour pale lagers. One of the most popular American chile beers is produced by ""Eske's"" (aka"
"body of dried figs, and limbs of dried zwetschgen, is a popular treat. More than a hundred varieties of zwetschge are grown in Central Europe. Examples include Cacaks Beste, Elena, Hauszwetschge, and Ortenauer. Zwetschge The zwetschge (; ""Prunus domestica"" subsp. ""domestica"") is a fruit-bearing tree, or its fruit. It is a subspecies of the plum ""Prunus domestica"". The freestone fruit is similar to, but distinct from, the clingstone damson (""Prunus domestica"" subsp. ""insititia"") and is especially popular in Central Europe. The word ""zwetschge"", plural ""zwetschgen"", is from the German. Variants of the word include: ""Quetsch(e)"" (Lorraine, Alsace, Luxembourg, and regionally"
"Chacha (brandy) Chacha ( ) is a Georgian pomace brandy, a clear and strong (ranging between 40% alcohol for commercially produce to 65% for home brew), which is sometimes called ""vine vodka"", ""grape vodka"", or ""Georgian vodka/grappa"". It is made of grape pomace (grape residue left after making wine). The term ""chacha"" is used in Georgia to refer to grape distillate. It may be also produced from unripe or wild grapes. Other common fruits or herbs used are figs, tangerines, oranges, mulberries or tarragon. Traditionally only a homebrewed drink of Georgians, it is today commonly produced by professional distillers and"
"leaders in Germany are the brands ""Oldesloer Weizenkorn"", followed by ""Strothmann Weizenkorn"" and ""Echter Nordhäuser Korn"" (2004). For Doppelkorn, ""Echter Nordhäuser Doppelkorn"" was the market leader in 2007, followed by ""Berentzen Doornkaat"" and ""Fürst Bismarck Kornbrand"". Korn (liquor) Korn (from German, ""grain"", ""Brit."" ""corn"") also known as Kornbrand or Kornbranntwein (English: ""grain brandy"" or ""grain spirit""), is a German colorless distilled beverage produced from fermented cereal grain seed. In the production of ""Korn"" only the cereal grain types rye, wheat, barley, oat and buckwheat are permissible. Most of the production is based on rye or wheat; barley and buckwheat are"
"Brottrunk Brottrunk (literally meaning ""bread drink"" in German) is a fermented grain beverage similar to bread kvass, made in Germany from bread. The bread is baked from biodynamically grown grains. This bread is then fermented in a proprietary month-long process. Then, without further processing, the liquid is bottled. First marketed in 1981 by master baker Wilhelm Kanne, this non-alcoholic probiotic beverage is distributed as ""Kanne Brottrunk"" in Germany and in several European countries. Brottrunk contains live cultures (""Lactobacillus reuteri""), grain lactic acid, minerals and vitamins (though not in noteworthy amounts). A number of limited clinical studies have been conducted in"
"as Welch's, along with jelly, Kosher wine by companies like Mogen David and Manischewitz along with other wineries that make higher quality wines. Apples from New England include the traditional varieties Baldwin, Lady, Mother, Pomme Grise, Porter, Roxbury Russet, Wright, Sops of Wine, Hightop Sweet, Peck's Pleasant, Titus Pippin, Westfield-Seek-No-Further, and Duchess of Oldenburg. Beach plums a small native species with fruits the size of a pinball, are sought after in summer to make into a jam. Cranberries are another fruit indigenous to the region, often collected in autumn in huge flooded bogs. Thereafter they are juiced so they can"
"Plantiac Plantiac (called ""Plantinga Cognac"" until the early 1960s) is a type of Dutch brandy (""vieux""). It can be drunk pure or as part of a mix. The colour is medium brown. Plantiac is a Dutch distilled drink based on molasses-alcohol, with added essences and extracts to produce its characteristic taste. The aromas used in the production of Plantiac are purchased from Quest International and IFF. The exact ingredients are kept secret - they are what make each Vieux unique. However, the essences and extracts used for Plantiac include fusel oil, amyl alcohols, vanilla, esters, prune extract and the concentrated"
"liquids that can be obtained from the roots of the liquorice plant (""Glycyrrhiza glabra"", Dutch ""zoethoutwortel""). Whereas so-called eau-de-vie (or other grape-based extracts) is sometimes used during the production of Dutch Brandy, this does not happen when Plantiac is made. It contains 35% alcohol. The brown colour of Plantiac is obtained using caramel. It is not certain when Plantiac was first made. Although advertisements insist on a 100-year anniversary in 1970 this is not true. Plantiac was first produced as Plantinga Cognac by the Plantinga distillery in Bolsward, Netherlands, most likely in the 1930s or 1940s. The 100-year anniversary seems"
"respectively, critical for a good wine. This has elevated the region to one of the top wine growing regions in Germany, with Pinot noir (Spätburgunder) and Riesling the predominant grape varieties grown. Several other fruits were and are still grown in Altschweier, plums among the most successful commercial fruits, the so-called Bühler Früh-Zwetschge, besides strawberries. Wine and plums are only able to support a much reduced number of full-time farmers today compared with previous centuries. Some run their farms or what's left over half-time or as a hobby. Altschweier always was and still is a rural village. In the past"
"that he and his companion will go to San Francisco and ""drink Kirschwasser from a shell"". In 1943's ""The Life and Death of Colonel Blimp,"" English officer Clive Candy (Roger Livesey) and his former dueling opponent Theo Kretschmar-Schuldorff of the German army (Anton Walbrok) bond over glasses of kirshwasser while recuperating from their respective injuries. In Agatha Christie's Hercule Poirot novel ""Elephants Can Remember"" it is observed that the recurring character Ariadne Oliver prefers to drink Kirsch. Kirsch A kirschwasser (, ; , German for ""cherry water"") or kirsch is a clear, colorless fruit brandy traditionally made from double distillation"
"At the close of a meal, sometimes schnaps, typically of up to 60% alcohol or fruit brandy, is drunk. In Austria schnaps is made from a variety of fruits, for example apricots, rowanberries, gentian roots, various herbs and even flowers. The produce of small private schnaps distilleries, of which there are around 20,000 in Austria, is known as ""Selberbrennter"" or ""Hausbrand"". For food consumed in between meals there are many types of open sandwiches called ""belegte Brote"", or different kinds of sausage with mustard, ketchup and bread, as well as sliced sausage, ""Leberkäse"" rolls or ""Schnitzelsemmeln"" (rolls filled with schnitzel)."
"brewing and distilling experience between them. They chose Palisade, located at 4,700 feet elevation with its cool nights during the growing season, yet desert conditions and intense sunlight, for their liquor-making hub. Such a setting allows the fruit they grow to ripen with a high concentration of sugars. The distillery uses a custom-made German copper pot to create their vodka, the Goat, with sweet corn from Olathe, Colorado, a neighboring town. Head distiller Davy Lindig makes bourbon from Olathe sweet corn, fruit brandies from area pears, plums and peaches; and grappas in partnership with Debeque Canyon Winery, from Gewürztraminer and"
"Dutch brandy Dutch brandy (, ) is a distilled spirit made from either grain or molasses alcohol flavored with various essences and extracts produced in the Netherlands. It was formerly referred to as ""Dutch cognac"" until that name was legally restricted to grape brandy from the Cognac region of France. Dutch names included ""Koetsiertje"" or ""Koetsierscognac"" (cognac drunk by carriage riders - Dutch ""koetsiers"") or ""Hollandse Cognac"" (Dutch Cognac). Its colour ranges from clear to dark brown, reflecting added caramel or artificial dye. Dutch brandy is based on either grain or molasses alcohol, with added essences and extracts to produce"
"Sawdust brandy Sawdust brandy (from the German ""Holzbranntwein"") is a neutral spirit produced through the distillation of wood products. To produce sawdust brandy, the wood is cooked with a diluted sulfuric acid, which causes the cellulose to be broken down via acid hydrolysis into dextrose and other simple sugars, while the lignin remains. The acidic, sugar-containing liquid is neutralised and allowed to ferment, producing the ethanol that will later be purified through distillation. In the German Democratic Republic, the lye produced from the wood pulp was employed in the production of the ""Holzschnaps"" (""wood schnapps""). Brandy for human consumption (spirits"
"""Merryweather"", are sweet enough to eat directly from the tree, and most are palatable raw if allowed to fully ripen. They can also be pickled, canned, or otherwise preserved. The Luxembourg speciality quetschentaart is a fruit pie made with ""insititia"" plums. Because damson stones may be difficult and time-consuming to separate from the flesh, preserves, such as jam or fruit butter, are often made from whole fruit. Most cooks then remove the stones, but others, either in order not to lose any of the pulp or because they believe the flavour is better, leave the stones in the final product."
"Coconut brandy Coconut brandy is a clear distilled spirit produced from borassus flower nectar and matured in wood casks. The spirit is produced by Mendis Brandy, a Georgia, U.S.-based company. The spirit is not made with coconuts. Coconut brandy is produced from the sap (""toddy"") of borassus flowers that are extracted by a process called tapping and paring. The toddy is sourced from the borassus palm in Sri Lanka, where the borassus palm is tapped and pared for a total of 8 months, beginning in the first week of April and ending the second week of December each year. The"
"in the bottle. There are many other types of regional brandies made from local fruit, the most popular being cherries (kirschwasser). Switzerland has the seventh highest per capita coffee consumption worldwide. Swiss cuisine Swiss cuisine bears witness to many regional influences, including from French, German and Italian cuisines and also features many dishes specific to Switzerland. Switzerland was historically a country of farmers, so traditional Swiss dishes tend to be plain and made from simple ingredients, such as potatoes and cheese. There are many regional dishes in Switzerland. One example is Zürcher Geschnetzeltes, thin strips of veal with mushrooms in"
"used similar to ""cordials"", and as an ingredient in cocktails and cakes. Fruit brandies obtained by distillation are often referred by the French term eau de vie. Fruit brandy usually contains 40% to 45% ABV (80 to 90 US proof). It is often colourless. Fruit brandy is customarily drunk chilled or over ice, but is occasionally mixed. Including some of the above, there are about 80 different kinds of fruit brandies in the European Union, registered with protected designations of origin from Germany, France, Italy, Portugal, Luxembourg, Austria, Hungary, Slovakia, Bulgaria, Romania and Spain. Most of these fruit brandies are"
"juice and pure grape brandy, won the Best of Show Award at the 1998 Michigan State Fair. Ulster cherry The Ulster cherry is a sweet cherry cultivar (""Prunus avium"") that originated in the United States. The 'Ulster' cherry was created through an agricultural breeding program at Cornell University in Ithaca, New York in 1937, and was first introduced in 1964. It derives from the crossing of the 'Schmidt' cherry (a mid-season cultivar that produces a dark red, moderately large fruit of a good quality and superior crack resistance) and the 'Lambert' cherry (a heart-shaped cultivar with dark red and moderately"
"as crêpe Suzette and cherries jubilee while serving. Brandy is traditionally poured over Christmas pudding and set alight. The flames consume most of the alcohol but the pudding is left with a distinctive flavour. The term ""brandy"" is a shortening of ""brandywine"", which was derived from the Dutch word ""brandewijn"", itself derived from ""gebrande wijn"", which literally means ""burned wine"". In the general colloquial usage of the term, brandy may also be made from pomace and from fermented fruit other than grapes. If a beverage comes from a particular fruit (or multiple fruits) other than exclusively grapes, or from the"
"name refers to shmaltz, a type of cooking fat that is frequently associated with Ashkenazi Jewish cuisine. After 17 years of contract brewing, Shmaltz opened their own brewery in Clifton Park, New York. The new brewery has a 50-barrel brewhouse with 30,000 barrels of annual capacity. Within a year, the brewery has already added additional equipment to boost capacity from 20,000 barrels to 35,000 barrels. He'Brew Beer began as a Chanukah experiment in 1996 when founder and proprietor Jeremy Cowan and friends squeezed pomegranates to produce juice for the first HE'BREW beer. Early distribution for this beer was done by"
"the Pizza, all we need is Šljivovica"""". Slivovitz Slivovitz, Šljivovica, Śliwowica, Slivovitza, Schlivowitz, Slivovitsa, Slivovice, Slivovica or Slivovka is a fruit brandy made from damson plums, often referred to as plum brandy. Slivovitz is produced in Central and Eastern Europe, both commercially and privately. Primary producers are in Bosnia, Bulgaria, Croatia, Czech Republic, Hungary, Poland, Romania, Serbia, Slovakia and Slovenia. In the Balkans, Slivovitz is considered a kind of ""Rakia"". In Central Europe it is considered a kind of Pálinka (Czech Republic, Poland and Slovakia - Pálenka), corresponding to the distilled spirits category. The word ""slivovitz"" is a borrowing from"